Transform a classic breakfast into either fun or romantic meal with just one cut. These sausage-egg hearts are gorgeous, easy to make and delicious. Form a heart shape with the sausage, crack an egg in the middle and there you have a lovely breakfast, brunch or dinner.
This Vienna sausage and egg recipe is fun for everyone. I found it in a book with creative food ideas; mostly ideas on how to make your children eat certain food. Not sure why is it only for children, I love it as well. Wink.
More, this recipe is really fun, creative and easy. It’s also perfect for a romantic dinner or for Valentine’s Day. You would say: “What is so special about an egg and a Vienna sausage?” Well, with some creativity you can make nice sausage-egg hearts. It will bring happiness and love to the table.
Vienna sausage is way more than currywurst or a hot dog. Check out these lovely recipes with sausage and let me know what you think about them: fun mango sausage skewers, creative sausage party skewers or these cute mummies.
A couple of tips
Additionally, there are a couple of tips I would like to share with you. Firstly, try to use medium or long sausages. Since they need to be bent and form a heart shape, using at least 15 cm long sausage it’s a good choice. In fact, short sausages tend to crack and break very easily. And, they don’t leave much space for the egg to crack in, too.
With sausage, I mean Vienna sausage or würstchen. These sausages are parboiled and lightly smoked. Therefore, they only need a couple of minutes in the pan to get hot. And that’s exactly the time egg needs to set. Wink.
Secondly, once the sausage is in the pan and you crack the egg in it (one egg in each heart), lightly press the sides of the heart down. Consequently, the egg, or at least most of it, will stay inside the heart shape.
I served them with tender lamb lettuce and some crunchy pear slices. I love fruits and I think they are a nice touch in a salad. Just like this nectarine bacon salad, for example. Lovely.
You need a pan, a knife, some toothpicks and 5 minutes. Are you ready? Let’s try it.
Ingredients for four sausage-egg hearts:
- 4 Vienna sausages (long Wieners)
- 4 eggs
- olive oil
- about 2 handfuls of lamb lettuce (or any other green salad)
- 1 pear
- vinegar
- salt
To begin, wash the salad and let it drain. Then, cut the sausage lengthwise, starting 2 cm away from one end and cut through the other end. Place the end, that hasn’t been cut at the bottom facing you. Take the ends (on top, where the sausage has been cut) and pull them apart towards the bottom until they touch each other. Take a toothpick and place it through to keep the sausage heart together.
In a medium to large non-stick frying pan, drizzle some coconut or olive oil in and heat it. Add the heart-shaped sausages (I made 2 at a time) and gently press them down for 30 seconds.
Next, crack an egg in the middle of the heart shape and use a wooden spoon to gently press the sausage down to the pan, so that the egg doesn’t “escape”. Hold for 20 seconds. Season to taste and cover for a couple of minutes or until the eggs are set. In the meantime, slice the pear.
Finally, put the salad and the pear slices in a bowl and toss with some olive oil and vinegar. Arrange it on the plate and transfer the sausage-egg hearts carefully to the plate. They should simply slide out of the pan, but you can also help yourself with a pancake spatula. Now, remove the toothpicks and serve. These sausage-egg hearts taste lovely with different dips or vegetables and some toasted bread, as well.
Enjoy!
